This is a tasty recipe adapted from http://thaikitchen.com/Recipes/Rice-and-Noodles/Easy-Chicken-Pad-Thai.aspx or you can read it right on the box! It turned out great and was pretty quick to throw together. I forgot to pick up the green onions and it still turned out just fine.
Chicken Pad Thai
Ingredients:
4 ounces Thai Kitchen Stir-Fry Rice Noodles
2 tablespoons olive oil, divided
2 eggs, lightly beaten
1/2 lb shredded rotisserie chicken
1 container of tofu
6 tablespoons Thai Kitchen Original Pad Thai Sauce
2 green onions, thinly sliced
1 can bean sprouts
1/2 cup coarsely chopped unsalted peanuts
Fresh cilantro, chopped
Directions:
-Bring 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles; let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside.
-Heat 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add eggs; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken and tofu; stir fry until cooked through. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender.
-Stir in bean sprouts and scrambled eggs. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro.
